Directions

Blend together flour, butter, sugar and salt in a bowl with
your fingertips or a pastry blender (or pulse in a food processor)
just until mixture resembles coarse meal with some small (roughly
pea-size) butter lumps.

Drizzle 2 tablespoons ice water along with the egg yolks evenly
over mixture and gently stir with a fork (or pulse) until
incorporated- add more liquid if needed. Gently knead, but do not
over-mix. Chill at least 1 hour before rolling.

Roll out dough on a lightly floured surface with a rolling pin
to a large round circle. Press into the bottom of a 12" tart mold
or a 9" pie pan- trim edges and crimp. Chill shell 30 minutes.

Prick the bottom with a fork and pre-bake shell at 350°F until
light golden brown- about 10-15 minutes.

Whisk together yolks and salt in a bowl until blended, then
whisk in syrup and lemon juice.